FOOD

Cougar Gold is made by professors and students at Washington State University’s creamery. The tin can deceives with an award-winning cheese inside. Photo by Tami Parr of the Pacific Northwest Cheese Project.

Washington’s Cheesy

Evergreen State impresses with talent and variety
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Founded in 1983, Yamhill Valley Vineyards is located on a 150-acre estate in the rolling foothills of Oregon’s Coast Range Mountains, just west of McMinnville in the Willamette Valley.

Crème Brûlée Cupcakes

Recipe Courtesy of Sandi Kolb, Yamhill Valley Vineyards “I found this recipe on the Internet to replace a request for a crème brulee dessert when there was not time to make the real thing. ...

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Eggs and Wine

“Eggs are tough on wine, but there are several that work well,” said Natalie MacLean who edits one of the largest wine sites on the web at www.nataliemaclean.com. “Unoaked Chardonnay, ...

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Sweet Summer Corn Fritters with Fresh Tomato-Basil Salsa

Recipe by Lisa Lanxon of Cana’s Feast Winery in Carlton “I love summertime foods … fresh ears of corn, juicy, ripe tomatoes and aromatic, spicy basil speak to me of hot days cooling ...

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Chef Gabriel Gill

Carlton Farms Pork Chop, Yellow Finn Potatoes, Trotter, Cabbage and Sauce Charcuterie

Recipe by Gabriel Gil of The Rabbit Bistro & Bar in Eugene “This recipe reminds me of summer, and I love the local pork in Oregon. The chops we use are from Carlton Farms, and the trotters are ...

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Get Yer Green Goat

August honors Oregon’s sustainability and America’s goat cheese
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Guests compare two local Merlots at Darling s new riverside restaurant

Rogue Restaurant Redux

Chef transforms rustic river spot into culinary destination
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Peruvian Ceviche and Popcorn

Peruvian Ceviche and Popcorn
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An example of the variety of cheeses available at Cheese Bar.

Behind the Wheel

Cheesemongers steer consumers, industry in right direction
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Beet-Pickled Hard-boiled Eggs

"I developed this recipe for our opening menu; it encapsulates a lot of the flavors we love at Grüner: beets, horseradish, vinegar and pickles. These colorful snacks pack a lot of flavor and are the perfect way to start a meal." - Christopher Israel, Grüner chef/owner

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Olive You patrons Rick and Roxanne Robinson (left), and Ed and Jeanne DeRaeve are served by the restaurant’s co-owner Marilyn Turner.

You'll Love Olive You

Third Street dining delight open three nights a week
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Lamb Kofta Curry

Cloudy with a Chance .

Cloudy with a Chance .
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The table is set for the Farm to Fork dinner series set to commence June 5 at Salant Family Ranch in Jacksonville.  Photo by Shane Daugherty of Natural Origins LLC.

Farm to Fork to Mouth

Rogue Valley farm dinners awaken palates to local goodness

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Lamb Chops with Lemon Mint Italian Salsa Verde

Lamb Chops with Lemon Mint Italian Salsa Verde
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An assortment of Wisconsin cheeses shows the variety and sophistication of the state s famed industry.

America's Dairyland Delivers

Discover eclectic Wisconsin at your local cheese shop
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Sticky Pork Belly with Watermelon Salad

Recipe by Michael Sullivan, Chef de Cuisine for Van Duzer Vineyards
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Independence attracts visitors with wine and food.

Small Town Revives

Downtown Independence comes alive with food and wine.
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Dungeness Crab Cakes and Tomato Dill Soup

Dungeness Crab Cakes and Tomato Dill Soup
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Guests taste samples from the state s different creameries.  Photos by Rory Finney.

Homage-to-Fromage Fest

Oregon celebrates flourishing creameries at sixth annual event
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Pork & Cherry-Stuffed Baby Portabellas

The Troon Vineyards team cooks up a delicious entrée starring baby portabellas.
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Nettle Gnocchi, Speck and Beech Mushrooms

Recipe transforms a sometimes painful green into a soft, rich dumpling.
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